Light with a perfect rising it is great for making a thicker crust Neapolitan type pizza with a thin middle and thicker edge. If you’re looking to make a homemade pizza, pasta or bread, make sure you stock up on Caputo’s finest. This Caputo Pizzeria Flour is particularly fine: the roughest graded at ‘1’. 21 February 2018 || Bread, Cooking tips, Uncategorised. As one of our most commonly asked questions, therefore, we thought we’d compile a blog post on our guide to Caputo Flour. The ’00’ of the name refers to how finely the wheat flour has been ground, and overall texture. Best for: thin crust pizzas/general baking. This is flour with strong, elastic gluten, ideal for dough that requires a long fermentation. With a little more gluten and protein in it than the Blue Caputo Pizza flour, it provides a little more elasticity to the dough and is ideal for slow rises. Recipe idea: Nonna Giulia’s Gnocchi Recipe. At Vorrei we pride ourselves on providing our customers with high quality, natural, tasty Italian produce. This is also a good general 00 flour which can be used for bread, cakes and sauces too. Semolina flour is made from a rougher variety of wheat and has a distinctive yellow colour. This is also a good general 00 flour which can be used for bread, cakes and sauces too. Caputo Red flour is ideal for those looking to cook a thinner crust pizza. Ingredients: 4 cups (500g) of Caputo Tipo 00 Flour 1.5 cups (350 ml) of water 1.5 tespoons (8g) of sea salt ½ teaspoon (1.5g) of active dy yeast … With a little more gluten and protein in it than the Blue Caputo Pizza flour, it provides a little more elasticity to the dough and is ideal for slow rises. Carefully crafted after years of research, this gluten free alternative is equally delicious and can be used to make pizza, bread, pasta and other baked goods. Another ’00’ grade, this wheat flour creates a light dough that produces fluffy gnocchi, and is ideal for making all types of pasta from tagliatelle through to ravioli. Caputo Rinforzato, contains the highest amount of Farina Manitoba, and is up to the task of retarded fermentation in the refrigerator and long fermentations utilizing sourdough cultures. Known as the ‘gold standard’ of Italian flour, Caputo wheat flour is internationally recognised as the best pizza flour in the world. So, there you have our complete guide to Caputo flour! Caputo’s semolina re-ground (‘rimacinata’) durum wheat flour has been milled twice to produce a finer flour than most semolinas. Antimo Caputo Chefs Flour 2.2 LB (Case of 10) - Italian Double Zero 00 - Soft Wheat for Pizza Dough, … So, put those takeaway pizza menus back in the draw, and read on. It is one of… Read more, Spaghetti with creamy Vodka & Lemon Sauce, A splash of vodka can really lift a pasta sauce, giving it an extra kick, bringing out the different flavours… Read more, We are pleased to donate 5% of our annual profits to JDRF, Copyright © Vorrei Ltd | COMPANY REG NO: 8524554 | VAT NO: 165222721, Sign up and receive a free gift in your next order. For many, however, knowing what flour to use remains a mystery. Caputo Red flour is ideal for those looking to cook a thinner crust pizza. You’ll be tossing pizza like an Italian in no time. Whether it is for a… Read more, 10 Italian Essentials for your Student Care Package, During these uncertain times a student care package is the ideal way to let your loved one know you are… Read more, Known worldwide as the "King of Cheeses" Parmigiano Reggiano is recommended as an important element of our daily diet. It also is a tad higher in gluten @ 13% It has a Bread making Index ~ W300. Additive free and 100% natural, Caputo flour is a key staple to your kitchen cupboard. Caputo flour isn’t just for pizza, and for pasta lovers, the Caputo Pasta and Gnocchi flour is another store cupboard essential. If you’re looking to make a gluten free pizza, then you’re in luck! The only flour you’ll need to create delicious pizzas, pastas and pastries. Now into its third generation, Caputo continue to produce this sought after flour, which is used in an impressive 80% of pizzerias in Naples. The importance of high quality flour when used in Italian cooking, specifically pizza making, is something that cannot be underestimated. Caputo also offer a gluten free alternative to their traditional ’00’ wheat flour. Below, you’ll find a round-up of the different Caputo flours that Vorrei stock, including handy tips on what each flour should be used for. Semolina flour is recommended for certain traditional homemade pastas and breads adding structure and bite, and wherever the yellow colour, special texture and flavour of semolina are desired. Produced in Naples since 1924, the company was founded by Carmine Caputo, who on his return to Italy from the US set up a pasta factory and flour mill in Capua. Recipe idea: Gluten Free Maccheroncini all Casanova. From the very beginning,… Read more, As the nights start drawing in it is time to start cooking up some comfort. As it is a coarse flour it is considered to be healthier than fine white flour Semolina contains more carbohydrates, proteins and fibre than white flour which is rich in simple carbs but without fibre and protein. After all, how many types can there really be?